Kelly heads north to discover exactly what is so special about Wisconsin cheese.
Visit an Alaskan cooking school to see how salmon can be incorporated into anything.
See why salmon is the lifeblood of food in Alaska, and how to make a traditional perok.
Learn why nothing is more integral to Alaskan culture than salmon.
French cheesemakers face a difficult decision: raw milk or pasteurized?
Meet a real French affineur to see why they might have the coolest job of all.
Love goat cheese? Learn about chevre, one of the cherished food traditions of France.
Discover how to turn your favorite farmers market finds into a sweet treat.
Salt is one of man's oldest and most important ingredients. Where does it come from?
Are you brave enough to forage your dinner? Kelly gets a primer on the Oregon Coast.
Armed with her freshly-caught boar, Kelly visits Chef Amar for a class in Butchery 101.
How important is the treatment of animals? Could you hunt wild boar for your own pork?
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